Description
A creamy and delicious pasta dish featuring tender chicken and a rich pumpkin sauce, perfect for a special occasion or a comforting weeknight meal. This Marry Me Pumpkin Chicken Pasta is a modern classic that balances savory and subtly sweet flavors.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon salt, plus more for pasta water and to taste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika (optional)
- 12 ounces penne, rigatoni, cavatappi, or orecchiette pasta
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- ½ cup chicken broth (for non-alcohol substitute)
- 1 (15-ounce) can 100% pure pumpkin puree
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- ½ cup sun-dried tomatoes, packed in oil, drained well and thinly sliced
- 2 tablespoons fresh sage, finely chopped
- 1 tablespoon fresh thyme leaves
- ½ teaspoon ground nutmeg
- ¼ teaspoon red pepper flakes (optional)
- ¾ cup freshly grated Parmesan cheese, plus more for serving
- Fresh parsley, chopped (for garnish)
- Extra grated Parmesan cheese (for garnish)
Instructions
- Prepare the chicken: Cut chicken into 1-inch pieces. Toss with 1 tbsp olive oil, 1 tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ¼ tsp smoked paprika. Set aside. Finely chop onion and mince garlic. Thinly slice drained sun-dried tomatoes. Chop fresh sage and pick thyme leaves. Measure out pumpkin puree, chicken broth, heavy cream, nutmeg, red pepper flakes, and grate Parmesan. Fill a large pot with salted water (1-2 tbsp salt) for pasta; bring to a boil later.
- Sear the chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken in batches for 3-4 minutes per side until golden brown and cooked through. Remove chicken to a plate.
- Sauté aromatics: Reduce heat to medium. Add 2 tbsp unsalted butter and 1 tbsp olive oil to the skillet. Sauté onion for 5-7 minutes until softened and translucent. Stir in minced garlic; cook for 1 minute until fragrant.
- Deglaze and build sauce base: Add ½ cup chicken broth (replacing wine). Scrape up browned bits from the pan. Let the broth simmer and reduce for 2-3 minutes. Stir in pumpkin puree, 1 cup low-sodium chicken broth, and 1 cup heavy cream. Whisk until smooth and well combined.
- Add flavorings and simmer: Add sun-dried tomatoes, chopped fresh sage, fresh thyme leaves, ½ tsp ground nutmeg, and ¼ tsp red pepper flakes (if using). Bring the sauce to a gentle simmer, then reduce heat to low and cook for about 5-7 minutes, stirring occasionally, allowing flavors to meld and sauce to thicken. Remove from heat.
- Finish with cheese: Stir in ¾ cup freshly grated Parmesan cheese until completely melted and smooth. Taste the sauce and adjust seasoning with salt and freshly ground black pepper as needed.
- Cook pasta: Cook pasta in boiling salted water according to package directions until al dente. Reserve 1 to 1.5 cups of the starchy pasta cooking water. Drain pasta thoroughly (do not rinse).
- Combine and serve: Return the creamy pumpkin sauce skillet to low heat. Add the drained pasta and seared chicken pieces to the sauce. Toss gently to combine. If the sauce seems too thick, gradually add some of the reserved pasta water, ¼ cup at a time, stirring until desired consistency. Taste the entire dish and make any final seasoning adjustments. Serve immediately, garnished generously with fresh chopped parsley and an extra sprinkle of freshly grated Parmesan cheese.
Notes
- For a vegetarian option, substitute chicken with chickpeas or cannellini beans.
- Adjust red pepper flakes to your preferred spice level.
- Ensure you use 100% pure pumpkin puree, not pumpkin pie filling.
- The reserved pasta water is key to achieving the perfect sauce consistency.
- Prep Time: 25 Minutes
- Cook Time: 50 Minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: Approx. 750
- Sugar: Approx. 8g
- Sodium: Approx. 600mg
- Fat: Approx. 45g
- Saturated Fat: Approx. 25g
- Unsaturated Fat: Approx. 20g
- Trans Fat: Approx. 1g
- Carbohydrates: Approx. 55g
- Fiber: Approx. 6g
- Protein: Approx. 35g
- Cholesterol: Approx. 160mg